I love eggplant. I didn’t always love eggplant. When I was younger, I actually tried to avoid it at all costs. To me, it was unnecessary and had an after taste that didn’t particularly resonate well with me. I’m not sure what exactly transformed me from anti-eggplant to an all-out love affair with the vegetable. But it must have not been very dramatic – since I don’t remember the turning point.
This weekend, I was doing my usual grocery run and I spent a nice amount of time in the produce aisle. I found these big purple eggplants staring at me saying “buy me, buy me.” I looked away to think, what on earth am I going to make with eggplant that isn’t fattening and won’t throw my diet off track. I didn’t really come up with anything. I convinced myself I would grill them on our Panini press or roast them in the oven and bagged one large one up, tossing it into my cart.
Although grilled eggplant sounds absolutely delish, I decided to spice it up a little bit a make some eggplant parmesan with a side of spaghetti noodles. At the last minute I came up with the idea of makeshift garlic bread (recipe to follow). Let’s just say I rummaged through the freezer and found some bread that could be used. The Hubby’s pretty used to being experimented on at this point, so I didn’t think twice about it.
Eggplant Parmesan Recipe
1 Large Eggplant, cut into 1 inch rounds
¼ cup egg substitute
3-4 tablespoons Olive Oil (more if needed)
1 cup Italian Breadcrumbs
1 cup Shredded Mozzarella Cheese
1 can Tomato paste
¼ cup Grated Parmesan cheese
Preheat the oven to 350 degrees.
Wash and cut the eggplant into 1 inch rounds.
Place the egg substitute in one bowl and the breadcrumbs in another.
Dip the eggplant in the egg mixture and then in bread crumbs.
Heat the olive oil over medium-high heat in a large skillet.
Brown the breaded eggplant on both sides before placing in a cooking-sprayed baking dish.
Mix together the tomato paste with ¼ cup water. And spoon over each eggplant.
Cover with mozzarella.
Then top with parmesan cheese.
Bake at 350 degrees for 25 minutes. Serve with a side of Spaghetti
Nutrition Information: Cals 311. Carbs 20g. Fat 22g. Protein 13g. Sodium 495mg. Sugar 5g.
Makeshift Garlic Bread
2 hotdog buns, halved
I can’t Believe It’s Not Butter Light (about 4 tablespoons)
Spread a thick layer of I Can’t Believe It’s Not Butter Light on one side of each half.
Sprinkle with Garlic Powder and Dried Oregano
Spread I Can’t Believe It’s Not Butter Light on the bottom of a baking dish. Then place the bread in the baking dish.
Broil on 500 degrees for 5-7 minutes, to desired brown-ness.
Nutrition Information: Cals 200. Carbs 25g. Fat 12g. Proetin 5g. Sodium 460mg. Sugar 2g.